Honey Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. This version keeps things beautifully minimal, relying on just two ingredients to build deep, mellow garlic flavor without any sweeteners or additives that can sneak into store-bought flavored oils. The low-and-slow heating method is the real secret here: keeping the oil at a gentle 200°F lets the garlic steep slowly, coaxing out its savory, aromatic depth without any bitterness. You're left with a silky, golden oil that tastes like it came from a specialty shop. Straining out the solids gives you a clean, shelf-stable result that's ready to drizzle, dip, or sauté with all week long. Store it in the fridge and you've got an instant flavor upgrade on standby for whatever you're cooking.
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Learn more →Ingredients
16 servings
- 1 cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly smashed
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over the lowest heat setting your stove allows.
- 2
Heat gently until the oil reaches 200°F (93°C) on an instant-read thermometer — small, lazy bubbles will form around the garlic and the oil will smell fragrant. Do not let the oil simmer vigorously or the garlic will brown and turn bitter; adjust the heat down if needed. Maintain this temperature for 10 minutes.
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